2 strips lean bacon, chopped
Vegetable oil (optional)
1 1/3 cups cornmeal
2/3 cup all purpose flour
2 tablespoons sugar (optional)
1 tablespoon baking powder
1/4 teaspoon baking soda
Dash salt
2 large egg whites
1 large egg, lightly beaten
1 cup low fat (1% milkfat) buttermilk or soured milk
Preparation Instructions:
Preheat oven to 450 degrees. In a small saucepan, cook the bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.
Measure the drippings. If necessary, add vegetable oil to the drippings to measure 3 tablespoons; set aside. In a large bowl, stir together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
In a medium size bowl, combine the egg whites, egg, buttermilk, the 3 tablespoons drippings, and the bacon pieces. Add to the flour mixture all at once and stir just until combined.
Pour the batter into a lightly greased 8 x 8 inch baking pan. Bake for 22 to 24 minutes or until golden. Serve warm. Makes 9 servings.